This recipe is one that I find has a really unique taste. I really like the contrast between the spicy taste of the calabrese and the mild, refreshing zucchini. The recipe does not indicate which kind of pasta or what quantity. I believe the recipe is approximately for 4 portions, and I like it very much with bows. Note that this recipe is really at its best if served immediately, because once reheated the oil, egg and cream separate.
Calabrese pasta
Ingredients:
1 clove garlic
1 shallot
6 thin slices calabrese
1 zucchini
1 thyme branch
1 drizzle olive oil
1/2 cup 35% cream
2 egg yolks
1 pinch safran
parmesan (to taste)
salt and pepper (to taste)
Preparation:
Mince the shallots, the garlic and cut the zucchini in small cubes.
Heat the olive oil in a pan on medium heat and add in the shallot. When it starts to become translucent, add the zucchini and garlic. Cook for approx 5 min on low heat.
Cut the calabrese slices in small pieces and add them, along with the thyme, for an additional 2 minutes. Do not add salt as the calabrese is naturally salty.
In a bowl, mix the egg yolks, cream and safran.
Once the pasta is cooked and drained, stir them into the pan with calabrese and zucchini, mix and remove the thyme branch. Stir in the egg and cream mix, verify seasoning of salt and pepper.
Serve immediately, with some parmesan and a small drizzle of olive oil.
Original recipe: http://www.canalvie.com/cuisine/recette/3327/pates-a-la-calabraise/
